Spicy Food and Alzheimer's Disease – Part 1 - Alzheimer's 14

Chili pepper is used the most for flavoring in many cuisine in the worldwide. It is about three quarters (75%) of population in this word using any kind of chili.

Image 1- Spicy food.

This substance will add flavor, heat and even complicity to foods. Chili peppers might be applied in a variety of ways. In the market, chili peppers could be fresh, dried and powdered.

Surprisingly, there are more than 200 chemical compounds in the pepper, including capsaicin.

Capsaicin is the component that has responsible for “spicy” taste. This is a chemical irritant which attached to a receptor on our tongue. The more capsaicin compound in the chili, so the chili will be spicier.

Image 2- Chilies in the market

Beside to give extra flavors, there are many studies about benefit capsaicin of the chili peppers:

- relieve abdominal pain or gastrointestinal pain.
- increase saliva, reduce bloating, reduce cold, and weight loss
- relieve joint pain and effective agent as anticancer.

Image 3- Food, just for illustration

# To be continued to part 2

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